Timphan or timpan is banana pangsit banana steamed, traditional cake typical Aceh, Indonesia. The material for making timphan consists of glutinous rice flour, banana soil and coconut milk. All of these ingredients are then mixed and stirred until thick as dough.
The dough of banana flour is spread out long and then filled with a sweet or grated coconut mixed with sugar. Then the dough wrapped in banana leaves and steamed for an hour. Timphan is filled with sweet grated coconut, while banana is put into the batter.
Source: https://en.wikipedia.org/wiki/Timphan
In addition to being a dish on formal occasions, Timphan has become a necessity that must be provided in every home when the comes Idul Fitri and Eid al-Adha. This is because Timphan's philosophy for the people of Aceh has the meaning of glue. In other words, Timphan can be a unifying tool and bonding silaturrahmi with fellow family members and the community.
When the Eid al-Fitr and Eid al-Adha has arrived, for the people of Aceh who live in the overseas, the usual thing to do is to return home. To visit parents and relatives.
This philosophy is firmly embedded in the expression of advice in the Aceh language "Uroe get, buleun get, Timphan Mak peugot beumeuteume rasa."
If freely understood, this phrase has the meaning of "good day, good month, Timphan made by Mother must be tasted."
When visiting the houses of the people of Aceh in the feast, besides being treated with various types of cakes that have a modern nuance, people also serve Timphan.
Timphan is a traditional food that has been inherited for generations since hundreds of years ago by the ancestors of the people of Aceh and still awake until now. Although now emerging various types of cakes on the market, but incomplete taste if Timphan does not exist.
And tonight, I have enjoyed this delicious cake, although on this Eid al-Adha Day I did not return home, enough Timphan made wife as a longing remedy in both parents.
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